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Paneer kofta is made with spicy paneer balls, optionally mixed with vegetables, cooked in a thick and rich gravy comprising onions, ginger, garlic, cashew paste and fresh cream. The steps to make paneer kofta at home are very easy, as you will learn from my recipe.

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KEY TAKEAWAYS

Paneer kofta is loved by all vegetarians and non-vegetarians alike.
Serve it with naan, jeera rice, or simple chapati for a wholesome meal.

Paneer kofta tastes creamy, mildly spicy, and sweet.
Other similar koftas are malai kofta, lauki kofta, and vegetable kofta.

The Ingredients:

To make the paneer koftas:

200 grams paneer (crushed)
¼ cup capsicum (finely chopped, optional)
¼ cup carrot (finely chopped, optional)
¼ cup onion (finely chopped)
1 tsp chili flakes
½ tsp oregano (optional)
1 tsp lemon juice
1/3 cup refined wheat flour (maida)
Salt to taste
Cooking oil as required to fry

To make the curry:

6 tbsp cooking oil
1 piece onion (large, finely chopped)
1 piece tomato (large, finely chopped)
1 piece ginger (2-inch size, chopped roughly)
10 cloves garlic (deskinned, chopped)
10 pieces cashew nuts
1 piece black cardamom
1 piece cinnamon (1-inch stick)
½ tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala powder
Salt to taste
1 cup water
2 tsp fresh cream

I got this recipe from the lady who helps me maintain my vegetable garden at home. One morning, while talking about food, she cited how vegetables and vegetarian dishes are becoming popular nowadays among people. “Paneer dishes are favorites,” she said and passed me this recipe, a regular dish in her home.

I made the dish that weekend. My husband said it was fresh and unique, and the boys found it nice as well. Now, it is our garden-day special menu. That morning reminded me that real freshness is not in packaging, but the way dishes are cooked and presented with humble wisdom.

How to Make Paneer Kofta? (Step by Step Guide with Images)

Step 1: In a mixing bowl, take 200 grams of paneer (crushed), ¼ cup of finely chopped capsicum and carrot, ¼ cup of onion (finely chopped), 1 tsp of chili flakes, ½ tsp of oregano (optional), 1 tsp of lemon juice, 1/3 cup of refined wheat flour (maida) and salt to taste. Mix them all nicely.

(Pro tip: You can use jeera powder, coriander powder, garam masala and red chili powder as well as chopped coriander leaves and green chilies in the mixture but do not add water).

Step 2: Make small kofta balls and keep them on a plate aside for some time to set properly.

Step 3: Heat an adequate amount of oil in a kadai on a medium flame. When it is hot, put the kofta balls. Fry them until golden brown and remove on a strainer or a piece of tissue paper.

Step 4: Now, heat 3 tbsp of cooking oil in a separate pan. When the oil is hot, add 1 piece of ginger (2-inch size, chopped roughly), 10 cloves of garlic (deskinned, chopped) and 10 pieces of cashew nuts. Fry them for about 20 seconds.

Step 5: Now, add finely chopped pieces of a large onion and tomato together. Stir and fry them for about 6 to 7 minutes on a medium flame until the tomatoes become soft. You may use two tomatoes if you want.

Step 6: Then, when the vegetables are cooked a bit, add ½ cup of water. Mix, cover, and cook it for another 2 minutes on a medium flame until the water boils and the vegetables are cooked nicely.

Step 7: Check the doneness, switch off the flame, and let it cool down. Then, transfer it to a blending jar and make a fine paste.

Step 8: Now, clean the pan and heat 3 tbsp of cooking oil again on a low to medium heat. Put a piece of black cardamom, a piece of cinnamon (1-inch stick), and ½ tsp of cumin seeds. When the cumin seeds stop cracking, put ½ tsp of turmeric powder and 1 tsp of red chili powder and mix everything nicely.

Step 9: Add the paste and mix nicely. Let it cook for a minute.

Step 10: Now, add ½ tsp of cumin powder, ½ tsp of coriander powder, and ½ tsp of garam masala powder and mix nicely with the masala gravy. You may also add salt to taste at this stage. Cover and cook the masala gravy for another 3 to 4 minutes on a low to medium flame.

Step 11: Then, add a cup of water and mix it nicely. You may remove the black cardamom and cinnamon at this stage from the masala gravy. Cover the pan and bring it to a boil on a medium flame.

Step 12: Now, add 2 tsp of fresh cream to the masala gravy and mix nicely.

(Pro tip: If you do not have fresh cream, use homemade whisked malai or plain milk).

Step 13: Turn the flame off and put the kofta balls one by one in the masala gravy. Mix it gently.

(Pro tip: Never add paneer balls with the flame on, or else it will cook further, become too soft and fall apart. If you eat it later, put the kofta balls later in the gravy and slightly warm it up or else it will absorb all the gravy and you will have dry kofta).

Step 14: Your tasty and spicy homemade paneer kofta is ready to plate. Transfer it to a serving bowl, garnish it with a bit of fresh cream (optional) and serve hot.